Last night Landmark Vineyards winemaker Greg Stach led a group of Dallas media through a unique blending experience creating a true hands on approach to the process that he and his winemaking team go through each year to make their award winning Overlook Chardonnay. I was an invited guest of the winery. Though the process we went through last night only included 4 Chardonnay samples from four of the vineyards Landmark sources their fruit from each year, it was easy to see how each flavor added to the character of the final wine. Each year Greg and his team go through this blending practice to make their signature label with fruit from 23 different vineyards and about 46 individual vineyard blocks, each with their own style, structure, aroma and flavor that when blended come together to create one balanced wine. Continue reading "Landmark Vineyards Blends Its Way Through Dallas"
Thanks for all of your emails, texts, and voice mails. SideDish has contracted a wretched case of ETD. In the meantime, we invite you to sing along with us!3 Comments »
It seems like only yesterday we were all marveling at the new wave in techno cooking: the process of sous-vide. The circulators and gadgets looked fancy and complicated and the results were certainly impressive.
Fast forward to the real yesterday and the story in the Huffington Post: How Sous Vide Went From Haute Cuisine To Casual Dining. Writer Carey Polis tells us how large franchises such as Chipotle and Panera Bread have embraced the sous-vide technique and are now featuring boil-in-a-bag items on their menus.
Anybody else out there remember Stouffer’s or Banquet boil-in-a-bag dinners? If so, perhaps your mom was also an early pioneer (Tomasina Keller?) of sous-vide cooking when she slit open a thick plastic bag and poured chipped beef or Chicken ala King over semi-burnt toast.
To gear you guys up for July’s Best Suburbs issue, I’m traveling to ten different ‘burbs in the DFW area for a semi-weird cross-city food tour. I’ll be documenting all my finds in these ‘Burbalicious posts that’ll be peppered throughout June and July. If you feel like your suburb deserves a shot at some SideDish love, email me and I’ll ask my Magic 8 ball if I should go.
I was in the midst of composing a Shakepeare sonnet for this Country Burger (est. 1973) post, but I decided against it. I can already predict what the comments might say. They’d mostly be some variation of “you suck” and “your poetry makes me want to rip my hair out.”
Here’s the thing: I went to Parker last week and seriously considered eating grass or a whole cow since there was nothing edible in that town. The landscape looked at me, and I looked back at it, my stomach still growling. Good church-goers pointed me towards Murphy, which pretty much looked like the Promise Land of food at that time. I was hopeful. The grass looked way greener over yonder in Murphy.
Do the burger jump. Continue reading "‘Burbalicious: What I Ate in Murphy"
She’s looking for a restaurant or store that makes chicken salad “her way.” Why she doesn’t make it herself is a mystery but she asks you to pull out your crystal ball and make her life perfect. Hear her plea:
Hi Nancy! I know you get lots of questions but I am having a large (50+) baby shower for a friend and I want to serve an old fashioned chicken salad. I love my recipe which has shredded chicken, grapes, and almonds. I put a scoop inside a half a mango and serve. Do you know any big place that would make a batch like this for me? Would love it if you could ask your readers! Thanks!!!!
There is your task. Complete it.18 Comments »